DIY with a coastal vibe

Teriyaki Chicken & Pineapple Kabobs

Ever since the grilling began, I’ve become obsessed with grilling any and all fruit. Peaches and apples were done, but now I was craving pineapple with a little char. Friday night was the perfect opportunity so a few friends came over to grill and hang out after a long work week.

Teriyaki Chicken & Pineapple Skewers

Ingredients:

3 Chicken breasts

Pineapple

Teriyaki sauce

Skewers

Cube your chicken, and marinate in teriyaki sauce for at least 30 minutes. If you weren’t lazy like me (who bought pineapple already cut up), cut up your pineapple into bite sized pieces. When your grill is almost ready, prepare the skewers by alternating the chicken and pineapple.

Note: If you are using wooden skewers, make sure to soak them in water so they won’t catch fire on the grill. Ours did…whoops.

Put the skewers on the grill, ~4 minutes on each side. Brush with teriyaki sauce while they’re on the grill if you feel like the chicken needs more. When the chicken is cooked, take them off the grill and serve on top of rice, with some sesame seeds!

Edits: You could spice up the skewers and add in some onions, or pork, or cover the chicken in bacon. Get crazy!

Results: I couldn’t have been happier with the grilled pineapple! Getting a full bite with the chicken, pineapple and rice tasted great with all the flavors. These went great with Erin’s proscuitto wrapped asparagus, and a cold glass of wine..